Pantry Pasta

Pantry Pasta
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Sounds good and easy. I am looking forward to testing out the trick with the egg yolks. On my to cook list.
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
Pantry Pasta
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds good and easy. I am looking forward to testing out the trick with the egg yolks. On my to cook list.
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. Heat your oven to 180 C. Line a baking sheet with foil or parchment paper. Cut the bread into 1/3 to 1/2 inch cubes. Toss the cubes with 1 tablespoon of olive oil. Spread the bread cubes in a single layer on the baking sheet. Bake until golden brown, 2 to 3 minutes but keep an eye on them. Remove from the oven and set aside. There, you just made croutons which will be used for a topping at the end.
  2. Heat 4 tablespoons of olive oil in a large non stick pan, when hot, add the onion, garlic, salt, and red pepper, cook until the onion is golden brown.
  3. Remove the pan from heat and mix in the parsley, capers, and 1 to 2 teaspoons of lemon or lime juice. Set aside.
  4. Cook the pasta in a pot of boiling salted water until tender. Reserve 3 tablespoons of the pasta water and drain the rest.
  5. In a medium bowl, add the egg yolks, slowly whisk in the reserved pasta water, then whisk in the remaining 1 tablespoon of olive oil.
  6. Place the pan back on low heat and add the well drained pasta to the pan, pour the egg mixture over the pasta and toss to combine the pasta with the egg mixture and the contents in the pan. Cook for 2-3 minutes to warm everything through.
  7. Divide among 4 bowls and top with the croutons you made and a sprinkle of Parmesan cheese.
Recipe Notes

Low cost. When I make this, I will also cook up some Italian sausage to go with this.

Adapted from an internet recipe.

Whitefish & Capers

Whitefish & Capers
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Votes: 1
Rating: 5
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This, is really good! I have never eaten capers or cooked with them, nor has the family, I have a new found favorite now! I recently bought jar of Spanish capers that I opened and used a tablespoon of capers and juice, perfect. I made this on 15 Nov 2017, well liked and enjoyed by the family, five people.
Servings Prep Time
4-5 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
4-5 servings 10 minutes
Cook Time
15 minutes
Whitefish & Capers
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
This, is really good! I have never eaten capers or cooked with them, nor has the family, I have a new found favorite now! I recently bought jar of Spanish capers that I opened and used a tablespoon of capers and juice, perfect. I made this on 15 Nov 2017, well liked and enjoyed by the family, five people.
Servings Prep Time
4-5 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
4-5 servings 10 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. Heat a large pan with the oil over medium heat. Season the fillets with black pepper on both sides, cook the fillet pieces until just starting to brown on each side. Remove from pan. This photo is just after I turned them over.
  2. Same pan, add the wine and reduce a lot, then add the garlic, butter, and capers. Season with black pepper as desired. Simmer for a minute or two blend the flavors.
  3. Add the fillets back to the pan and spoon the sauce over them. Simmer until the fish is warmed through, and it should already flake easily with a fork.
  4. Serve with the sauce poured over the fish, sides could be pasta with garlic or anchovies, steamed rice, or even boiled or mashed potatoes with butter.
Recipe Notes

Two to three fillets of Pangasius (which would be my fish of choice in Thailand) would cost maybe 90 Baht. For 4 servings, this is about 68 cents per serving.

Adapted from an internet recipe.